Veggie Pinwheels

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READY IN: 15mins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large ripe avocado
  • 4
    large radishes, washed and peeled
  • 1
    small carrot, washed and peeled
  • 1
    small turnip, washed and peeled (sub jicama, water chestnuts, or celery)
  • 3
    sprigs fresh herbs (such as parsley, dill or cilantro)
  • 3
    whole-wheat flour tortillas (10-inch)
  • 1
    cup salad greens, rinsed and patted dry
  • 4
    ounces monterey jack cheese, grated (or other cheese)
  • 1
    (1 ounce) packet ranch dressing, seasoning mix
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DIRECTIONS

  • Slice the avocado lengthwise and remove the pit. Use a spoon to scoop the avocado into a small bowl, and then use a fork to mash the avocado. Rinse the lemon and cut in half, removing the seeds. Squeeze a little lemon juice onto the avocado and stir. Grate the radishes, carrot and turnip, and add to the avocado.
  • Rinse the herbs and pluck the leaves. Tear the leaves into smaller pieces, and stir into the mashed avocado.
  • Warm 1 tortilla in a microwave 30 seconds, or longer if necessary, and place on a cutting board. Spread one-third of the mashed avocado over the center of the tortilla.
  • Layer with one-third of the greens and top with one-third of the cheese. Squeeze some more lemon juice over the filling.
  • Season lightly with 1/2 teaspoon of the Hidden Valley Ranch Seasoning Mix. Roll the tortilla tightly into a log shape. Use a sharp knife to slice the wrap into 4 'pinwheels'. Repeat with the remaining tortillas and avocado mixture.
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